Spicy Stir-Fried Pork (Jeyuk Bokkeum) with Smoky Flavor
How to Make Restaurant-Quality Smoky Jeyuk Bokkeum at Home
I’ve been really into dishes with a smoky ‘wok hei’ flavor lately, so I decided to recreate the popular smoky stir-fried pork that you often find at Korean restaurants. This recipe will guide you to achieve that authentic smoky taste right in your own kitchen! For more details, visit: https://mangoistree.tistory.com/
Main Ingredients- 500g thinly sliced pork belly or shoulder (for bulgogi) (cut into bite-sized pieces)
- 1 Tbsp minced garlic
- 1 stalk green onion (cut into large pieces)
- A little cooking oil
Seasoning Ingredients- 3 Tbsp soy sauce
- 2/3 Tbsp gochujang (Korean chili paste)
- 2/3 Tbsp gochugaru (Korean chili flakes)
- 2/3 Tbsp sugar
- 1 Tbsp minced garlic
- A tiny bit of ginger (minced or grated)
- Pinch of black pepper
- A little sesame oil
- 3 Tbsp soy sauce
- 2/3 Tbsp gochujang (Korean chili paste)
- 2/3 Tbsp gochugaru (Korean chili flakes)
- 2/3 Tbsp sugar
- 1 Tbsp minced garlic
- A tiny bit of ginger (minced or grated)
- Pinch of black pepper
- A little sesame oil
Cooking Instructions
Step 1
Heat your pan over medium-high heat and add a swirl of cooking oil. Add 1 Tbsp of minced garlic and the large pieces of green onion. Stir-fry until they become fragrant and lightly golden brown. Sautéing the aromatics first helps to build a deeper flavor base.
Step 2
Add the 500g of pre-cut pork to the hot pan. Cook over high heat. Initially, let the pork sear and slightly stick to the bottom of the pan; this process enhances its flavor. As the pork cooks, it will release moisture. Continue to stir-fry until all this liquid has evaporated. While it’s ideal to cut the pork into bite-sized pieces beforehand, you can also use kitchen scissors to cut it into smaller pieces midway through cooking if it’s easier.
Step 3
It’s crucial to stir-fry the pork until it’s deeply browned and has a slightly crispy texture. Cooking over high heat without overcrowding the pan ensures the pork sears rather than steams, developing that desirable smoky flavor.
Step 4
Now, prepare the seasoning mixture. For a lighter, more savory version, you can omit the gochujang and create a soy sauce-based jeyuk bokkeum. Also, adding a small amount of ginger to pork dishes is a fantastic way to eliminate any gamey odors, resulting in a cleaner taste.
Step 5
Add all the prepared seasoning ingredients to the pan with the pork. Stir-fry briefly, just enough to coat the pork evenly with the sauce. The goal is to coat the meat, not to create a lot of sauce. While many associate Jeyuk Bokkeum with a saucy dish, this drier, stir-fried version with a smoky finish offers a delightfully different taste experience.
Step 6
Just before turning off the heat, drizzle in a bit of oligodang (or corn syrup/honey) and give it a quick stir. This adds a lovely glossy finish and balances the flavors. Serve your delicious, smoky Jeyuk Bokkeum hot over a bowl of steamed rice!
